YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared wild salmon served with garlic-roasted asparagus and a creamy sweet potato mash, finished with a squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Salmon Fillet
150g Sweet Potato
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1/2 Lemon
Garlic powder, salt, and pepper to taste
PREPARATION
Peel and chop the sweet potato into 1-inch cubes, then boil in salted water for 10-12 minutes until fork-tender.
Preheat your oven to 400°F and toss the asparagus with half of the olive oil, salt, and pepper on a baking sheet.
Roast the asparagus for 10-12 minutes until the tips are slightly crisp and the stalks are tender.
Pat the salmon fillet dry and season both sides with salt, pepper, and a pinch of garlic powder.
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes.
Flip the salmon carefully and cook for an additional 2-3 minutes until the center is just opaque.
Drain the sweet potatoes and mash them thoroughly, adding a tablespoon of the cooking water if needed for a smooth consistency.
Plate the salmon alongside the mash and asparagus, finishing with a bright squeeze of fresh lemon juice.